November 9, 2020

Gluten Free Cranberry Orange Scones

scones and jam

I have been craving scones. You know, something to have with some tea, to make the day a bit more special.

When I lived in England I was always amazed at the pastries. My friend Val used to come over and we would run the flour and butter through our fingers really fast so we wouldn't heat the butter too much. The British know great pastry, and I was a very green American culinary student. Gluten free baking is a whole other thing.

These days I like to use a food processor for cutting in the butter, its more evenly distributed when pastry asks for a fine crumby consistency. its a very quick pulse or two that does the trick.

If you want to switch out the fruit, nice crystalized ginger might be nice or currants.

Have ready a parchment lined pan, food processor and a zester. Preheat the oven to 400 degrees. Know your oven. If it runs super hot take it down 25 degrees.

Get your Mise en Place ready, Measure out all your ingredients before you start, I like to use little cups of ramakins.

Ingredients

  • 3/4 cup of butter cut in small pieces, Put in the freezer for a few minutes to get really cold. You can make this dairy free with Smart balance or a vegan butter substitute.

  • 3 cups gluten free flour I like Pillsbury or Bobs Red Mill One to One. Make sure is contains xanthan gum in the ingredients .

  • 1./3 cup Granulated sugar, I use coconut sugar.

  • 1.2 teaspoon sea salt.

  • 2 Tablespoons gf baking powder

  • 1 Tablespoon Orange zest / or lemon if you prefer

  • 3/4 cup of Buttermilk If you are dairy free, use almond, cashew or coconut milk with 3/4 tablespoon white vinegar, I had apple cider vinegar on hand so I used that,

  • 2 Large eggs beaten

  • 1 cup dried cranberries ( use can soak these if you want them softer)

  • 2 Tablespoons milk on the side for brushing .

  • The GLAZE, 1 cup confectionary sugar, 1 Tablespoon lemon juice, a drop of vanila, and 1 Tablespoon water or milk

Instructions

  1. Pre-heat oven to 400 °F and line a baking sheet with parchment paper. Lightly dust the parchment with flour.

2. Cut the butter into small pieces and freeze or refrigerate while you are getting the other ingredients ready.

3. If you are Dairy free, make the buttermilk. Add the beaten eggs to the milk.

4.The flour mixture: Combine the flour, baking powder, sugar, salt and orange zest in a bowl and mix well.

5. In a food processor, ( should have regular blade) Add the flour mix. drop in the cold butter pieces and pulse quickly until it forms a sandy consistency. Don't over mix!!! You want a short crumbly mixture. Return to the bowl.

6. Add in the milk and eggs slowly and create a ball of dough, add in the fruit. Again, you want it to hold together but don't over mix.

7. At this point you can place the ball of dough on the parchment and form a circle 7 inches. With a clean sharp knife divide the scones into 8 pieces by fist cutting in half, then half again until its divided up , separate slightly, bush with milk and sprinkle sugar on top. You can make individual scones as well but rolling out the dough is a bit tricky with gf doughs.

8. Bake for 15 minutes and check for doneness, I left mine in a few minutes more.

9. Glaze! If you like glaze, mix the glaze up in a small bowl and drizzle when the scones are cooled.

When I lived in England ,I hadn't been diagnosed so I was able to enjoy all the wonderful pastries and cakes.

We learn to adapt. It's the name of the game these days. In this very odd time in history, it's important to do things we remember we loved. These are the things that ground us and nourish us. when our world spins out of control.

Wishing you nourishment in happy memories and the vision to create new ones.

Laurel Herman
CHEF & CULINARY EXPERT
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